The
Plume of Feathers
Crondall
Christmas Menu 2011
STARTERS
HOME-MADE SEASONAL
SOUP
With freshly baked breads
THAI STYLECRAB AND GREEN MANGO SALAD
COARSE PORK AND HERB TERRINE
Served with a spiced plum chutney and lambs leaves
GOATS CHEESE AND FRESH THYME FILO PARCELS
Served with
a red pepper dip
MAIN COURSES
TRADITIONAL ROAST TURKEY
Served
with roast potatoes, chipolata sausages and stuffing
POACHED YELLOW FIN SOLE
Served on a bed of spinach with
a white wine, cream and crayfish sauce
DAUBE OF VENISON
With a brandy and wild mushroom sauce
CORNFED
BREAST OF CHICKEN
Filled with a spinach mousee and served with a brandy, cream and truffle sauce
PEPPER TIMBALE
Filled with a squash risotto and topped with Stilton cheese
All served with fresh vegetables and potatoes of
the day
Choice of desserts from the board
£26.95 per head
A 10% service charge will be added to parties of 8 and
more
